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An overhead view of a platter of air fryer fried chicken. A bowl of coleslaw on the side.
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Air Fryer Fried Chicken Recipe

This crispy Air Fryer Fried Chicken is flavorful, tender, and easy to make! There is no need for deep frying–just a few simple ingredients, fuss-free steps, and an air fryer make the perfect comfort food.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 servings
Calories 655kcal
Author John Kanell

Equipment

  • Air fryer
  • Ziptop bag or large bowl
  • Shallow dish

Ingredients

For the Chicken:

  • 2 cups buttermilk (480mL)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 pounds bone-in chicken pieces (a mix of thighs and legs) (900g)

For the Breading:

  • 2 cups all-purpose flour (240g)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Cooking spray

Instructions

For the Chicken:

  • Combine the buttermilk, garlic powder, onion powder, salt, and pepper in a resealable plastic bag. Add the chicken pieces, seal, shake the bag to stir and coat the chicken well. Refrigerate for at least 4 hours or overnight, flipping the bag a few times.

For the Breading:

  • Mix together the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Remove half of the chicken from the brine and let the excess brine drip off.
  • Dredge the chicken in the flour mixture and place on a baking sheet.
  • Preheat the air fryer to 400°F. Spray the air fryer basket and chicken pieces with cooking spray.
  • Place the chicken in the basket, skin side down, and spray again.
  • Cook for 20 minutes, flipping after 10 minutes, until the internal temperature reaches 165°F in the thicket part of each piece. Remove the chicken from air fryer and place on a wire rack.
  • Repeat with the remaining chicken and dredge. Serve immediately.

Video

Notes

  • Allow time to marinate. The buttermilk brine is key to the tender, juicy chicken. Refrigerate the chicken in the brine for at least 4 hours or up to 24 hours if you have time.
  • Avoid overcrowding the air fryer. Arrange the chicken in a single layer in the air fryer basket with space between each piece to ensure even cooking and a crispy finish. You will likely need to cook in at least two batches, depending on the size of your air fryer.
  • Wipe the basket clean. Thoroughly wipe out the air fryer basket between batches to prevent leftover breading from burning.
  • Use a meat thermometer. Make sure the internal temperature of the chicken reaches 165ºF for safe consumption. Add more cooking time if needed.

Nutrition

Calories: 655kcal | Carbohydrates: 58g | Protein: 40g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 1983mg | Potassium: 608mg | Fiber: 3g | Sugar: 6g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 5mg